The ruby red chili i.e. Kuti lal-mirch (Chillies flex) is not only adds the taste, but it also a great health aid. According a research report from China, who use red chili pepper in their food live longer than those who doesn’t.

Magic capsaicin that fight bacterial infection, and repair oxidative damage found in hot chilies in abundance. Here I used the kuti lal mirch (Chilies flex) in this recipe; you can skip if you it doesn’t suit you.

Ingredients:

Wheat flour (Aata): 2 cup

Sattu: 1 cup (if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.)

(The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes minimum).

Method:

Divide dough into 8-9 parts, make balls, and roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, Fold it and seal the edges by pleating as shown in photo. Now press this ball slightly with the help of palm.

Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 4 -6 inch diameter, now raw paratha is ready (this paratha is thicker than normal paratha).

Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled paratha on this, cook for a minute till it changes the color.

Turn the other side and cook it by pressing gently with spatula; apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.

Serve warm or cold or directly to the plate along with ‘lauki raita’ and ‘gooseberry chutney’.

There is a saying that spicy food leads longer life; chili pepper is used to spice up food in most of Asian countries, Africa and Latin America and it entered the Indian cuisine in the 16th century with bang.

‘Murauri (radish poori)’ is the recipe from country kitchen from Bihar in which rice flour kneaded with cooked hot chopped radish along with fresh green chili and ginger pieces.

It can be served as breakfast, and can be served with tea, as per your choice.

Take a wide vessel; put Aata, Ajwain, green chili, ginger and salt, add boiled radish in small quantity and knead them, if required, put small amount of water till the dough becomes soft; similar to chapatti dough. You can knead this in food processor too; it will be easy, kneading hot by hand is difficult.

Method:

Divide dough into 12-15 parts and make the ball and roll with wet hands till 2-3 inch diameter circle as shown in the photo.

Heat oil in a pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil; it should come up slowly; otherwise wait for a while and test again. Deep fry all poori in batches on high flame, after they start to puff slowly turn over.

Tandoori roti needs to be thicker than regular roti and the success of making good roti depends a lot on how you knead the time duration you spend for kneading. Keep at least 10 minutes gap between completion of kneading and making roti.

Enjoy tandoori roti, which is very tasty and helps to reduce the cholesterol and to keep your weight under check.

Ingredients:

Wheat flour: 200-250 gm.

Salt: ¼ teaspoon (optional)

Water: as per requirement

Butter: for smearing the roti

Preparation:

For making dough:

Take a wide vessel; pour Atta and salt add water in small quantity and knead them, if required, put some more water till the dough becomes soft.

(The dough can be made in food processor also)

Cover and Keep aside, to be used after 10-20 minutes.

Method:

Put gas tandur on the highest flame of the gas stove with wire mesh and cover with lid and preheat for 8-10 minutes.

Divide dough into 6- 8 parts, make balls, and dust balls with atta and roll with equal pressure, roll thicker than regular roti to 4”-5” diameter using a small quantity of wheat flour for rolling.

Take off the lid and put it on the wire mesh up side down; with wet hands moist the roti from one side and stick the roti on inner surface of the hot lid.

Turn the lid slowly (otherwise roti will fall down) and cook for couple of minutes, the roti is ready, remove it and if you wish to make crisper put it on the wire mesh for a while (if needed), repeat the same for all the roti.

Mint leaves are great remedy to relieve the pain caused during menstrual cramps. It is anti inflammatory; and possess antibacterial properties, that is fight against tooth decay and bad breath. It is easily available, good to fight summer.

Make mint pachari/raita, chutney and of course delicious, healthy & nutritious mint paratha in your holiday brunch. Here I used mint stem broth/stock to prepare the dough for paratha.

Take a bowl put chat masala, mint powder and ghee, mix well to make paste, and keep aside.

For making dough:

Take a wide vessel; put Aatta, ghee, Ajwain and salt. Mix well by rubbing between palms.

Add mint water in small quantity and knead them, if required, put some more water till the dough becomes soft. (The dough can be made in food processor also)

Cover and Keep aside, to be used after 10-20 minutes.

Method:

Divide dough into 8-10 parts and make balls; there are three ways to fold /roll the paratha, you can choose any one.

No. 1

Roll the ball in 5-6 inch diameter circle; place 1 teaspoon of prepared paste in the centre of the circle, Fold it and seal the edges by pleating.

Now press this ball slightly with the help of palm, again roll this ball into the wheat flour.

Roll this ball with the help of rolling pin gently, till the 6 inch diameter now circular shaped raw paratha is ready.

No. 2

Roll the ball in 5-6 inch diameter circle; place ½ teaspoon of prepared paste in the centre of the circle fold one half as shown in the photo, apply prepared paste and fold once more to make triangle, roll this triangle into wheat flour and further roll it evenly into triangle paratha, Now triangular shaped raw paratha is ready.

No. 3

Roll the ball in 5-6 inch diameter circle; place ½ teaspoon of prepared paste in the all around the circle hold 1/3” wide strips like pleated with the help of two fingers and thumb as photo.

Again roll it in circular motion so that upper portion to be upper folds like Swiss roll as photo given. Roll this into wheat flour and further roll it evenly into layered paratha, now layered (lachchha) raw paratha is ready.

Roasting the paratha:

Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame; Place the rolled paratha on this, Cook for few seconds till it changes the color.

Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.

Indian cuisines are full of tradition, flavor and spices. Try and enjoy these tasty, yummy and lip smacking ‘Aloe-Vera poori’, which is made with aloe-gel and spices like black pepper and ajawine (carom seed)

It is really delicious, wonderful and flavorful, and above all it is nutritious too. As the world knows that Aloe-gel contains beta-carotene, vitamin C, vitamin E. Nowadays aloe gel is easily available in the stores.

Discard thin layer from both end having yellow liquid, cut longitudinally into 2-3 pieces. See as photos given here.

Peel off skin the aloe Vera as photo.

Put Aloe Vera pulp in mixer grinder; grind it on minimum speed to make the juice. Take a bowl, keep soup strainer over it, pour ground pulp, and sieve.

For making dough:

Take a wide vessel; pour Aatta, ghee, black pepper powder, Ajwain and salt, mix well, add prepared aloe Vera juice and knead them t0 make a soft dough. (The dough can be made in food processor also).

Cover and Keep aside, to be used after 10-20 minutes.

Method:

Divide dough into 10-12 parts and make balls, roll the ball in 3-4 inch diameter circle.

Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly, if it does not comes up, means oil is not hot enough, wait for a while and check it again.

Deep fry the poori on high flame. After they start to puff slowly turn over. Fry till it becomes golden brown.

Now, mouth watering Aloe Vera poori is ready to eat with aaloo (potato) sabji or any sabji along with lauki (bottle gourd raita.